Question from -E-
Hi Debra!
I’ve been reading through your blogs posted on Cookware and have to say I’m confused.
I know Cast Iron is the best but its just way to heavy!
On your Cookware & Bakeware section you have stated for the items that are made of ceramica such as the Green Gourmet. “Embedding the finish in the ceramic-titanium craters prevents it from being scraped off into the food, but fumes may still be released, especially as a result of long periods of excessive heat.” I know that you have mentioned that you use their pans but does that comment mean that toxic fumes are still released and that it as unsafe? Does that include sandflow also?
I’m also unclear about stainless steel. Is 18/0 still the best option when it comes to leaching.
I’m looking to purchase pots that are safe. Although I realize that it may be impossible to avoid all leaching I would like to be able to make the best decision for my family and me.
Debra’s Answer
There is a lot of information about cookware. I’m actually working on a new page about cookware that will make it simple.
In your paragraph about ceramica, you’ve taken something I said about TITANIUM cookware and incorrectly attached it to CERAMIC cookware. Ceramica cookware is entirely different from titanium cookware. Cermaica is ceramic. I have been using Green Gourmet cookware for about two years now and do not perceive any toxic fumes, nor does the finish appear to be anything but ceramic.
If you want stainless steel, get surgical stainless steel cookware. That leaches the least. See Q&A: Stainless Steel Leaching into Food and Beverages.
For my primary cookware, I use Xtrema, which is ceramic through and through and fairly lightweight in comparison to cast iron.
